KR101334398B1 - Soy sauce containing pear enzyme liquid and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a soy sauce containing pear enzyme liquid and a manufacturing method thereof and, more specifically, a soy sauce containing pear enzyme liquid which enables a consumer to take active ingredients in the pear enzyme liquid and has an excellent antioxidative activity by adding the pear enzyme liquid which is made by fermentation of the pear to the soy sauce served with roasted meat and a method for manufacturing the same. The soy sauce containing the pear enzyme liquid according to the present invention comprises 65±10 g of the pear enzyme liquid, 50±10 g of mirin, 20±5 g of ketchup, 250±25 g of broth, 10±2 g of apple vinegar, 20±5 g of balsamic vinegar, 1±0.5 g of guar gum, 5±2 g of starch, and 2.5±1 g of salt per 25 g of soy sauce. [Reference numerals] (AA) Soy sauce, pear enzyme liquid, Mirim, ketchup, meat broth;(BB) Apple cider vinegar, starch, guar gum;(CC) Balsamic vinegar;(S10) Pear enzyme liquid preparation step;(S20) Boiling step;(S30) Concentration controlling step;(S40) Finishing step

Description

Soy sauce containing embryo enzyme solution and its manufacturing method {SOY SAUCE CONTAINING PEAR ENZYME LIQUID AND MANUFACTURING METHOD THEREOF}

The present invention relates to a soy sauce containing a pear enzyme solution and a method of manufacturing the same, and more particularly, by containing a pear enzyme solution prepared by fermenting pears in a soy sauce that is served with roasted meat, The present invention relates to a soy sauce and a method for producing the same, wherein the soy sauce contains a fetase liquid that is beneficial to health and has excellent antioxidant activity.

Sauce is a liquid or semi-flowing liquid seasoning liquid that is added to various foods such as fish, meat, eggs, vegetables, etc. in order to taste or color. .

Sauces are used before and after cooking food to enhance flavor.

Since most of the sauces on the market are developed for the purpose of convenience and flavor enhancement, the use of food additives, such as synthetic seasonings, is common. This is a factor that hinders the use of sauces as the problem of food additives arises.

In general, seasoning sauces used in meat are prepared by simply adding seasoning additives such as garlic, ginger, sesame salt, green onions, red pepper powder, and sesame oil in soy sauce. Duck sauce, pork, roasted on charcoal or grill The taste and aroma of grilled meat is further enhanced by dipping meat such as meat or beef, but the seasoning sauce used in conventional grilled meat has a strong taste of soy sauce and has a strong salty taste. The flavor was strong and the soy sauce and seasoning additives could not be harmonized.

Therefore, attempts have been made to develop functional sources having the potential to prevent diseases and promote health by using bioactive substances contained in natural materials. The functional sources registered with the Patent Office are meat cooking sources containing extracts of oak and plant leaves. (Registration No. 10-0445487), Sauce using a clove fraction and a method for manufacturing the same (Registration No. 10-0338356), Method for producing a multi-functional functional pizza sauce and chicory sauce using herbs and fruits (Public Patent No. 10-2003 -0011137), 12 kinds of herbal medicines, and various methods for preparing functional sauces containing a mixture of hot water extracts (Publication Patent No. 10-2003-0046866).

Currently, duck smoked with honey mustard sauce is sold. Honey mustard sauce is also known as honey mustard dressing.

The honey mustard sauce is made by mixing 100g of mayonnaise with 20g of mustard, 20ml of olive oil, 30g of honey, 30g of vinegar, lemon juice, salt, and a little bit of pepper powder.

The characteristic of this source is that it is not irritating and is preferred by all age groups.

However, this source may cause an increase in caloric intake as mayonnaise enters the main ingredient, and furthermore, there is a problem that may be the source of lifestyle diseases such as hypertension and hyperlipidemia.

Therefore, it is required to develop a new type of soy sauce that suits the tastes of Korean people and eats the main dish and then feels the freshness and aftertaste of the sauce.

The present invention has been made to solve the problems of the prior art as described above, an object of the present invention is to contain a pear enzyme solution prepared by fermenting pears in a soy sauce that is served on roasting meat useful ingredients possessed by the pear enzyme solution It is to provide a soy sauce and a method for producing the soy sauce containing a ferment enzyme solution that can be ingested, and has an excellent antioxidant activity and beneficial to health.

Soy sauce containing the pear enzyme solution according to the present invention to achieve the above object, 65 ± 10g pear enzyme solution based on 25g soy sauce, 50 ± 10g Mirim, 20 ± 5g ketchup, 250 ± 25g broth, 10 ± apple cider vinegar 2g, balsamic vinegar 20 ± 5g, guar gum 1 ± 0.5g, starch 5 ± 2g, 2.5 ± 1g salt is characterized in that it contains.

In addition, the method for producing soy sauce containing pear enzyme solution according to the present invention comprises the step of preparing a pear enzyme solution by fermenting pear; Putting the soy sauce and the embryo enzyme solution prepared in the preparation step of the embryo enzyme solution, mirim, ketchup, broth and heating to boil the cooking step; Adding a concentration of apple cider vinegar, starch and guar gum into the container to adjust the concentration; Putting a salt and balsamic vinegar into the container to cool down; .

In addition, the method for preparing soy sauce containing the pear enzyme solution according to the present invention, wherein the pear enzyme preparation step, containing the pear and sugar cut to a predetermined size in a weight ratio of 1: 1, the container is sealed It is stored for 3 months to 4 months at a temperature of 25 ± 5 ℃, and fermented in a sealed state to remove the pear from the vessel, characterized in that to produce a ferment enzyme solution.

The soy sauce containing the embryo enzyme solution according to the present invention and the method for preparing the same according to the above-described constitution include a useful component possessed by the embryo enzyme solution by containing the embryo enzyme solution prepared by fermenting the pear in the soy sauce served on grilled meat. It can be ingested and has an excellent antioxidant activity, which is beneficial to health.

1 is a flow chart of a method for producing soy sauce containing embryo enzyme solution according to an embodiment of the present invention

Hereinafter will be described in more detail with respect to the soy sauce and its preparation method containing the embryo enzyme solution according to the present invention.

Soy sauce containing pear enzyme solution according to the present invention is based on 25g soy sauce 65 ± 10g, Mirim 50 ± 10g, ketchup 20 ± 5g, broth 250 ± 25g, apple vinegar 10 ± 2g, balsamic vinegar 20 ± 5g, Guar gum 1 ± 0.5g, starch 5 ± 2g, salt is characterized in that it contains 2.5 ± 1g.

Figure 1 shows a method for producing soy sauce containing embryo enzyme solution according to an embodiment of the present invention.

Looking at the drawings, the method for producing soy sauce containing the pear enzyme solution according to an embodiment of the present invention, the preparation step (S10), simmering step (S20), concentration control step (S30), finishing step (S30) ).

The preparation step (S10) is the step of preparing the enzymatic liquid contained in the soy sauce sauce containing the pear and sugar cut to a predetermined size in a weight ratio of 1: 1, the container is sealed 25 ± 5 Store for 3 months to 4 months at a temperature of ℃, it is characterized in that the fermentation enzyme to prepare a fermentation in a sealed state the remaining liquid is taken out of the vessel.

Looking at the functionality of the ship used in the present invention as follows.

In oriental medicine, pears, called “yi” or “yija,” are alkaline foods with a unique sweet and cool taste. Eating 85% of the stomach helps respiratory diseases such as colds, coughs and asthma, detoxification of tobacco and alcohol, diuresis and thirst. Unique embryonic stone cells and dietary fiber is an indigestible part that promotes bowel movements to prevent constipation and prevent colon cancer.

Since ancient times, sputum coughed with honey or ginger juice in the belly, and hungry, or when the voice did not come out of the throat or paralysis drank the juice. When a child's stomach is cold and sick, drinking pear leaf decoction is effective because it has an effect. The stomach contains a lot of enzymes, which makes the meat tender and also helps digestion. The Chinese book, Herbacea, says that when you want to cure a cough and treat Sogal Diabetes, you have to eat it every day, especially because you have a fever in your heart and I am good at thirst. If you are fuller, pick a good pear, take it out, add honey, and eat it. '

The main functional ingredients studied in the embryo include polyphenols (chlorogenic acid, rutin, procyanidins, catechin, epicatechin, arbutin, quercetin, luteolin, etc.), dietary fiber (pectin, stone cells, etc.), sugars (sorbitol, etc.) and antioxidant vitamins. Etc. The functional ingredient refers to a physiologically active substance having a small amount or a small amount in a food and having a useful effect on disease prevention and health improvement function for high blood pressure, cancer, diabetes, and the like.

Hereinafter will be described in more detail according to the sequential step the step of preparing the embryo enzyme solution (S10) according to an embodiment of the present invention.

Step 1, rinse your stomach thoroughly and remove the water.

Step 2, peel the pear into 4 equal parts to remove the core and cut into 1cm thick.

In step 3, cut the sliced pear into brown jars with a weight ratio of brown sugar and 1: 1 (for example, pear 10㎏: brown sugar 10㎏), and cover the top with sugar to reduce the contact between the belly and the air. 3 months at 25 ℃ room temperature.

Stir once every other day to allow the sugar to melt well for the first week of step 4, but step 3.

Step 5, after about 100 days, take out the pear from the jar, and continue to seal the jar to ferment the remaining liquid to prepare a ferment enzyme solution.

Even though the sugar was used in the preparation, the above-described fermentase solution was reported to be completely different from the sugar after fermentation, so that it is used as a raw material to improve our health by the activity of microorganisms rather than sugar as a simple sugar. Due to the embryo enzyme solution, the present invention can feel sufficient sweetness and flavor even without using sugar in soy sauce.

The results of the general component test by preparing the embryo enzyme solution in the same manner as the preparation step (S10) as described above are shown in Table 1 below.

Item Analysis unit Test Methods moisture 47.8 g / 100g Food Code (2011) Atmospheric Heating Drying Method Fat 0.1 g / 100g Chloroform-methanol extraction protein 0.2 g / 100g Kjeldahl method Ash 0.2 g / 100g Food Code (2011) Ash Test Method carbohydrate 51.7 g / 100g Food Code (2011) sugars 42.7 g / 100g Food Code (2011) Sugar Test Method Saturated fat 0.0 g / 100g AOAC Official Method 963.22 trans fat 0.0 g / 100g AOAC Official Method 994.15 cholesterol 0.0 g / 100g AOAC Official Method 994.10 Na 488.6 mg / 100g ICP-AES measurement method pH 4.4 pH meter measurement

Although there may be slight differences depending on the varieties of pears, as a result of examining only the general components of the flagged pear enzyme solution, the pear enzyme solution using the report is 47.8g / 100g and 51.7g of carbohydrate as shown in [Table 1]. / 100g, protein 0.2g / 100g, fat 0.1g / 100g, ash 0.2g / 100g, Na 488.6 mg / 100g, pH 4.4.

On the other hand, the results of the total polyphenol content and homeostasis activity of three varieties of pear enzyme solution, such as Shingo, Chuhwangbae, Geumchonchu and the like are shown in Table 2 below.

kind Declaration Yellow pear Geumchonchu Total polyphenol content (mg / 100g) 71.2 ± 5 66.6 ± 5 60.4 ± 3.6 DPPH (%) 9.7 ± 3.7 6.4 ± 2.7 9.1 ± 3.1 ABTS (%) 14.2 ± 7.5 12.7 ± 7.6 13.6 ± 7.3

Looking at the [Table 2], the total polyphenol content was the highest enzyme solution using the Shingo, followed by Chuhwangbae, Geumchonchu.

This result is similar to that of total polyphenol content in the order of Shingo and Chuhwang, compared to other papers comparing total polyphenol content using pear peel extract. That is, it was found that the content of total polyphenols contained in pear hulls or hulls was maintained even after fermentation with enzyme solution.

The DPPH radical scavenging ability of pear Hyogo was highest in the enzyme solution using Shingo, followed by Geumchonchu and Chuhwang. ABTS cation scavenging activity was also the same.

This is the same pattern as the results of the previous research paper that the higher the total polyphenol content, the better the antioxidant activity.

The simmering step (S20) in one embodiment of the present invention in a container such as a pan soy sauce 25g, the fermentation enzyme prepared in step (S10) 65g, the mirin 50g, ketchup 20g, 250g broth and cooked by heating Is a step.

On the other hand, the broth is preferably simmered with kelp and duck bone, radish, onion, leek, garlic and the like.

The concentration adjusting step (S30) is a step of adjusting the concentration of the apple vinegar 10g, starch 5g and guar gum 1g to the container further.

The finishing step (S40) is a step of finishing putting the salt and balsamic vinegar into the container when the soy sauce prepared by being contained in the container is thickened and cooled.

Hereinafter, a look at the quality of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention.

Analysis results of the general component of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention are shown in Table 3 below.

Item Analysis unit Test Methods moisture 71.4 g / 100g Food Code (2011) Atmospheric Heating Drying Method Fat 0.1 g / 100g Chloroform-methanol extraction protein 1.1 g / 100g Kjeldahl method Ash 2.3 g / 100g Food Code (2011) Ash Test Method carbohydrate 25.1 g / 100g Food Code (2011) sugars 18.4 g / 100g Food Code (2011) Sugar Test Method Saturated fat 0.0 g / 100g AOAC Official Method 963.22 trans fat 0.0 g / 100g AOAC Official Method 994.15 cholesterol 0.0 g / 100g AOAC Official Method 994.10 Na 729.1 mg / 100g ICP-AES measurement method pH 3.6 mg / 100g pH meter measurement

Looking at the above [Table 3], the general component of the soy sauce containing the pear enzyme solution according to an embodiment of the present invention is water 71.4g / 100g, carbohydrates 25.1g / 100g, protein 1.1g / 100g, fat 0.1g / 100g , Ash 2.3g / 100g, Na 729.1 mg / 100g, pH 3.6. There was no saturated fatty acid or trans fatty acid.

In addition, the results regarding the total polyphenol content and homeostasis activity of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention are shown in Table 4 below.

Soy Sauce Honey Mustard Sauce Total polyphenol content (mg / 100g) 147.7 ± 12.6 217.3 ± 10.3 DPPH (%) 43.6 ± 6.3 4.2 ± 3.7 ABTS (%) 18.9 ± 2.1 -

The pear used in the experiment was based on the report of three varieties of Shingo, Chuhwangbae, Geumchonchu, and served with duck smoked most to compare the effect of soy sauce containing pear enzyme solution according to an embodiment of the present invention. This was purchased by using a commercially available source to use honey mustard sauce as a control.

The highest total polyphenol content was 217.3mg / 100g in commercial honey mustard sauce. This is believed to be the result of many functional ingredients of turmeric, mustard, and honey in honey mustard sauce.

However, DPPH radical scavenging ability or ABTS cation scavenging ability showing antioxidant activity was high in soy sauce containing embryonic enzyme solution according to an embodiment of the present invention, and in the case of honey mustard source, ABTS cation scavenging ability was not measured at all. The reason for this is that mayonnaise, which enters the honey mustard sauce, inhibits the activity of the functional ingredients contained in the honey mustard sauce, which makes the sample cloudy and prevents the absorbance from being measured normally.

In addition, the sensory evaluation results of the soy sauce and honey mustard sauce containing the embryo enzyme solution according to an embodiment of the present invention are shown in Table 5 below.

Soy Sauce Honey Mustard Sword Exterior 6.9 ± 0.0 6.8 ± 0.1 smell 5.8 ± 0.2 6.4 ± 0.4 Odor 4.9 ± 0.0 2.7 ± 0.1 Color 7.5 ± 0.0 5.2 ± 0.0 flavor 6.1 ± 0.1 7.1 ± 0.2 cove 5.2 ± 0.0 6.2 ± 0.0 Viscosity 6.0 ± 0.2 7.1 ± 0.3 Overall quality 6.6 ± 0.0 6.7 ± 0.8

In addition, the palatability evaluation results of the soy sauce and honey mustard sauce containing the pear enzyme solution according to an embodiment of the present invention are shown in Table 6 below.

Soy Sauce Honey Mustard Sword Exterior 6.5 ± 0.0 7.2 ± 0.1 smell 6.1 ± 0.2 6.2 ± 0.4 Color 6.6 ± 0.0 7.0 ± 0.1 flavor 6.2 ± 0.0 6.6 ± 0.0 Sour taste 6.3 ± 0.0 6.4 ± 0.0 Thick 6.5 ± 0.1 6.8 ± 0.2 cove 6.3 ± 0.0 6.4 ± 0.0 Smoked with 6.6 ± 0.2 6.7 ± 0.3 Overall likelihood 6.5 ± 0.0 6.8 ± 0.8

Looking at the [Table 5] and [Table 6], the honey mustard sauce has been used for duck smoked for a long time and familiar with taste, but the sensory evaluation and palatability evaluation results show only a slight difference between each item.

In addition, the results of changes in pH, sugar content, salinity, microorganisms during 60 days storage period at 4 ℃, 25 ℃ temperature conditions of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention [Table 7] Is the same as

1 day 7 days 15th 30 days 45 days 60 days pH
4 ℃ 3.63 3.74 3.72 3.67 3.72 3.70 25 ℃ 3.63 3.67 3.66 3.65 3.67 3.66 Sugar content
(Brix) 4 ℃ 25.9 25.3 25.4 25.4 25.5 25.4 25 ℃ 25.9 25.4 25.3 25.5 25.4 25.4 Salinity
(%) 4 ℃ 0.9 1.1 1.1 1.1 1.1 1.1 25 ℃ 0.9 1.2 1.1 1.1 1.1 1.1 M / O
(General bacteria) 4 ℃ 0 0 0 0 0 0 25 ℃ 0 0 0 0 0 0 M / 0
(E. coli) 4 ℃ 0 0 0 0 0 0 25 ℃ 0 0 0 0 0 0

Looking at [Table 7], the pH of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention did not show a significant difference depending on the temperature during the storage period and the acidity similarly with little change even during the storage period. Maintained. The sugar and salt also did not differ significantly with storage period depending on temperature. During the storage period, no microbial test was detected for both normal bacteria and E. coli. This may be because the pH, sugar content, salinity, etc. of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention did not become a suitable condition for the microorganism to live.

In addition, the results of the viscosity change during 60 days storage period at 4 ℃, 25 ℃ temperature conditions of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention are shown in Table 8 below. On the other hand, this experiment was carried out at 120rpm conditions.

1 day 7 days 15th 30 days 45 days 60 days 4 ℃ 744 ± 3 763 ± 5 808 ± 6 688 ± 2 675 ± 12 699 ± 5 25 ℃ 613 ± 5 613 ± 12 592 ± 8 453 ± 6 360 ± 10 325 ± 3

Referring to [Table 8], the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention showed a significant difference in viscosity depending on the storage temperature, the storage temperature of the 4 ℃ storage source until the storage 15 days There was no significant difference between 30 and 45 and 60 days of storage. The storage temperature at 25 ° C increased gradually until 7 days of storage, which was presumably due to the decrease of the sample concentration as the temperature increased.

In addition, the results of the chromaticity change during the 60 days storage period at 4 ℃, 25 ℃ temperature conditions of the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention are shown in Table 9 below.

1 day 7 days 15th 30 days 45 days 60 days brightness
4 ℃ 6.3 ± 0.1 6.9 ± 0.0 6.1 ± 0.0 7.0 ± 0.0 6.8 ± 0.0 6.7 ± 0.1 25 ℃ 8.8 ± 0.0 8.7 ± 0.0 8.6 ± 0.0 8.8 ± 0.0 8.8 ± 0.0 9.3 ± 0.1 Redness
4 ℃ 22.2 ± 0.1 23.3 ± 0.1 22.0 ± 0.1 22.9 ± 0.0 22.4 ± 0.1 22.0 ± 0.2 25 ℃ 24.5 ± 0.0 24.2 ± 0.3 24.1 ± 0.0 23.9 ± 0.1 23.7 ± 0.1 23.7 ± 0.1 Yellowness
4 ℃ 10.7 ± 0.1 11.9 ± 0.1 10.4 ± 0.1 11.9 ± 0.0 11.6 ± 0.0 11.4 ± 0.2 25 ℃ 15.1 ± 0.1 14.0 ± 0.1 14.8 ± 0.0 5.1 ± 0.0 5.1 ± 0.1 15.9 ± 0.2

Looking at [Table 9], the soy sauce containing the embryo enzyme solution according to an embodiment of the present invention significantly increased the brightness during the storage period according to the storage temperature, especially the brightness of 25 ℃ room temperature storage source increased .

Redness was not significantly changed at 4 ° C storage source, while 25 ° C storage source was decreased in redness, and yellowness was increased with longer storage period.

Soy sauce containing the embryo enzyme solution according to an embodiment of the present invention in order to maintain the color of the safe source is determined to be able to properly utilize the texture and flavor of the sauce safely and hygienically used.

The soy sauce and method for preparing the soy sauce containing the embryo enzyme solution described above and shown in the drawings are only one embodiment for carrying out the present invention, and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

S10 fold enzyme preparation step
S20 Reforestation Stage
S30 concentration step
S40 finishing stage

Claims (3)

Pear enzyme solution 65 ± 10g, mirim 50 ± 10g, ketchup 20 ± 5g, broth 250 ± 25g, apple vinegar 10 ± 2g, balsamic vinegar 20 ± 5g, guar gum 1 ± 0.5g, starch 5 ± 2g Soy sauce containing embryo enzyme liquid, characterized in that it contains 2.5 ± 1g salt. Ferment enzyme preparation step of fermenting the pear to produce a pear enzyme solution;
Putting the soy sauce and the embryo enzyme solution prepared in the preparation step of the embryo enzyme solution, mirim, ketchup, broth and heating to boil the cooking step;
Adding a concentration of apple cider vinegar, starch and guar gum into the container to adjust the concentration;
Putting a salt and balsamic vinegar into the container to cool down; Soy sauce production method containing the embryo enzyme solution comprising a. 3. The method of claim 2,
The step of preparing the embryo enzyme solution, the pear and sugar cut into a predetermined size in a weight ratio of 1: 1, stored in a sealed state of the container for 3 to 4 months at a temperature of 25 ± 5 ℃, the container Fermented soy sauce solution manufacturing method characterized in that the fermented enzyme solution to produce a fermentase solution by fermenting the remaining solution from the pear.

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